Lou is currently the VP of Food and Beverage with Vail Resorts. In addition to working with beverage partners to build comprehensive strategies for longterm sustainable success in the hotel and resort segment. Lou possesses a deep wealth of knowledge from over 30 years of food and beverage operational and development experience from running global teams, to independent hotels as well as years of actual hands on success Lou had an unprecedented career with Marriott International rising from an hourly cook to the Global Vice President of Restaurants, Bars and Events. He gained his operational prowess through years of experience as an Executive Chef and Direct of Food and Beverage in resort, convention and urban hotels in New York, Bermuda, London, Maui, Philadelphia and San Diego. After earning his MBA from San Diego State University, he joined the corporate team of Marriott International to lead and direct multiple projects both domestic and international. From ground up new build luxury resorts, creating global training programs, developing new lifestyle brands, or strategizing beverage programs for premium, lifestyle and luxury segments, Lou’s reach was expansive and vast. He also held the position of Senior Vice President Food and Beverage for an independent hotel group specializing in lifestyle and luxury hotels and resorts building ground up programs on strategic planning, financial modeling, concept development, operational success, procurement and beverage programing.
Lou has always been passionate about giving back to his community. Seeing first hand the struggles many of his staffs families endured from dishwasher to Exec Chef he felt compelled to act. Whether preparing meals for families at Ronald McDonald House, hosting fundraisers, or as Chairperson of Taste of Lahaina in Hawaii in which all proceeds went back to the community. Lou has always tried to do the right thing to make the lives of those around him a little bit better if even for just a moment.